Chopped Kale Salad with Edamame, Carrot and Avocado

Ingredients:

Salad

  • 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
  • fine-grain sea salt
  • 1 cup chopped snow peas (slice off tough ends first)
  • 1 large carrot, peeled and ribboned with a vegetable peeler
  • 1 small red bell pepper, deseeded and chopped
  • 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
  • 1 avocado, pitted and sliced into small chunks
  • 1 large shallot, finely sliced
  • handful cilantro, chopped
  • handful Thai basil (or regular basil), chopped
  • Tamari-Ginger Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
  • 2 teaspoons lime juice
  • 3 garlic cloves, pressed or minced

Directions:

  • Use a chef’s knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.
  • To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.

Notes:

  • Yields 2 enormous salads or 4 medium.
  • Leftovers will keep well in the fridge for a day or two.
  • *Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your salad to be gluten-free, be sure to pick a gluten-free soy sauce.

Source: Cookie + Kate

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